Sunny Side Up Nutrition

A cooking, nutrition and family feeding blog to simplify your life

Elizabeth Davenport

Homemade Soft Pretzels – Cooking With Kids Part 2

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It snowed here yesterday!  YAY! Snow days are some of my favorite days!  I love snow for its beauty and the slowed pace it brings our life.   Here in the DC Metro area snow often means school is closed. What a gift to have an unexpected day to spend time together.

Homemade Soft Pretzels

Another reason I love snow days is they’re a great opportunity to bake and/or cook something I might not make regularly.  There’s something so comforting about being in the kitchen on a snowy day.  Rain and ice were predicted for the afternoon yesterday so I decided we’d make homemade soft pretzels.  The recipe is simple to make. And kids love the soft, smooth feel of the dough.

It’s fun to make some unconventional pretzel shapes!

Homemade Soft Pretzels

I’ve always used Alton Brown’s Homemade Soft Pretzel recipe.  I’ve rewritten the instructions in my own words, but the ingredients and measurements are unchanged from his recipe.

How Kids Can Help Make Homemade Soft Pretzels

As I mentioned in my previous post about cooking with kids (you can read it here), cooking with them doesn’t have to be complicated.  Here are some simple ways even young children can help make these. You could invite them in at any one of the steps in the process. (Kids shouldn’t help with the step that involves boiling the pretzels).

  • Measure ingredients
  • Put the dough in a bowl to rise
  • Punch down the dough once it’s risen
  • Cut the dough into pieces before shaping
  • Roll out the dough
  • Shape the pretzels (we like to make unconventional pretzel shapes!)
  • Crack and separate the egg
  • Brush the pretzles with egg wash before salting them
  • Sprinkle the pretzels with salt before they go in the oven
Homemade Soft Pretzels

As you can see, it looks like one pretzel didn’t get the egg wash (this is what helps then brown). But no big deal! It still tasted great!

Cooking together creates opportunities for connection, creativity and curiosity.  

Cooking provides a great opportunity to teach a little reading, math, science, history and where our food comes from.  It also offers children a chance to experience new foods. Kids are more likely to try a new food if they’re involved in the preparation.

I’ve made this recipe for years and when the girls were in preschool I made these at their school with each of their classes.  Any recipe that uses yeast provides a great opportunity for a quick science lesson.

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Simple Tips For Cooking With Kids

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I hope you had a Happy Valentine’s Day! Each year I usually bake cookies with the girls. Click here for the recipe for the Valentine’s cookies we made last year. Today, Ellie and I made sugar cookies! Baking is just one simple way to involve kids in cooking. You can measure out all of the ingredients ahead of time and have your child help cut out the cookies or sprinkle on the sugar to keep things simple.

The thought of cooking with kids, especially young ones can feel overwhelming.  But it doesn’t have to be complicated. You can let them just stir something, or sit on the floor with an empty pot and spoon and “cook” on their own or simply unwrap a stick of butter. As they get older and begin cooking on their own, things can get pretty messy! This is a great opportunity for them to take on the cleanup process, too.

Cooking with kids
It’s a bit hard to see, but note all the flour on the floor and the Learning Tower. We got so much use out of ours.
(This picture of Caroline is from about 13 years ago!)

Tips For Cooking With Kids

Kitchen safety

Safety in the kitchen is often a big concern for parents.  Think about age appropriate kitchen activities. Use the back burners on your stove and keep knives and other sharp utensils out of reach of young children.

You’ll want to give children activities that are safe and age appropriate.  For instance, your toddler/preschooler isn’t going to cook anything on the stove or use a sharp knife.  

Letting children help in the kitchen provides a nice opportunity to teach them about kitchen safety, following rules and even math.

Put spinach in a bowl

Toddlers

They’ll need lots of supervision and something safe to stand on or in (we used this Learning Tower when Caroline and Ellie were youngl).

  • Pretend cook – just give them a spoon and a bowl and let them sit on the floor and bang away
  • Rinse fruits, veggies, beans
  • Stir dry or wet ingredients that aren’t hot
  • Whisk dry or wet ingredients that aren’t hot
  • Help measure wet or dry ingredients that aren’t hot
  • Put ingredients in a bowl
  • Tear herbs or lettuce
  • Brush on oil or egg wash with a pastry brush
  • Toss the salad
  • Use a cookie cutter to cut cookies
Anna’s daughter helped crack the eggs.

Preschoolers

  • All that toddlers do PLUS:
  • Fill muffin tins with muffin or cupcake batter
  • Pour cold ingredients
  • Get out pans, bowls utensils and ingredients
  • Let them cut soft foods like strawberries or butter with a butter knife or one of these knives designed for young children (Put a damp towel under the cutting board so it doesn’t shift around).
  • Crack eggs
  • Separate eggs
  • Roll or knead dough
  • Top a pizza or fill burritos or quesadillas
  • Mash avocado with a fork or potato masher
  • Counter clean up
  • Snap green beans
  • Shuck corn
  • Unwrap butter or cream cheese
This is Ellie about 9 years ago concentrating hard on licking the spatula!

Elementary Age

  • All of the above PLUS:
  • Read the recipe and get all the ingredients out
  • Peel vegetables and fruits with a peeler
  • Make toast
  • Use a mixer with supervision
Assembling strawberry shortcakes. Yum!

Tween and Teens

Once kids reach this age group and they have all those years of cooking with you, they’ll really take off. Teach them to safely use a sharp knife. At this stage they can help with making meals on a regular basis, even. They still need reminders of kitchen safety (tweens especially). And there might still be a big mess when they’re done.

Using a small sharp knife to cut butter

What’s Your Earliest Memory of Cooking?

One of my earliest and fondest memories was in preschool when we cooked lunch for our parents.  We made tomato soup and grilled cheese (or maybe it was open face toasted cheese sandwiches.) I have a memory of standing on a chair so I could have my turn at stirring the soup. I’m sure that’s where my love of cooking began! If you’d like to read more about the benefits of cooking with kids click here to read a previous post.

Tips for cooking with kids
Stir mushrooms (in 2005)!

What are your favorite ways to cook with kids? And how do you celebrate Valentine’s Day? We love to hear from our readers!

This post contains Amazon Affiliate links.

This recipe is adapted from Maida Heatter’s Cookies.

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Maida Heatter’s Sugar Cookies

★★★★★

5 from 1 reviews
  • Author: Elizabeth Davenport
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Description

Bake these yummy cookies up either crispy or soft.  

Ingredients

3 1/4 cups sifted all-purpose flour

2 1/2 teaspoons baking powder

Scant 1/4 teaspoon salt

6 ounces (1 1/2 sticks) unsalted butter

1 1/2 teaspoons vanilla extract

1 1/2 cups granulated sugar

2 eggs

1 Tablespoon milk

Additional granulated sugar for topping

Instructions

Gently whisk the flour, baking powder and salt together and set aside.

Cut the softened butter into about tablespoon size pieces. Place them in the bowl of an electric mixer and cream using the paddle attachment.  Then add the sugar and vanilla extract and beat for a minute or two. 

Add the eggs one at a time beating after each addition.  Then add the milk and beat until combined (just a few seconds). Scrape down the sides of the bowl.

Gradually add the dry ingredients and mix until combined.  

Remove the dough from the mixer bowl and divide the dough in two.  Wrap each half in parchment paper or wax paper.  Chill for 1-2 hours.

Preheat your over to 400 F.  

Roll out the dough on a floured surface using a lightly floured rolling pin.  Roll the dough to about 1/4 inch thickness.  Use whatever shape cookie cutter you’d like.  

Place the cutouts on a parchment-lined baking sheet.  Sprinkle generously with sugar.

Bake for 5-10 minutes depending on the size and thickness of your cookies.  

Notes

Sometimes we make these thick and bake them on the short side so they stay soft.  Then we frost them.

And sometimes we roll them thinner, sprinkle them with colored sugar and bake them a little longer for a nice crisp sugar cookie.

“Go To Meals” – Part 2

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Easy Bacon, Black Eyed Pea and Kale Soup

Hi!  Elizabeth here.  I’m calling this post “Go-To Meals” Part 2.  Anna shared her family’s “go-to meals” in her post last week.  Read it here.  I’m definitely adopting their yearly tradition–Anna, Dan and their children spend some time on their car trip home from visiting Dan’s parents for New Years to talk about what meals they’ve been eating during the year.   Anna writes down the list so she can refer to it during the year. I just love this idea! I also love the way Anna and Dan divided the list into categories that made complete sense to me. Some of my “Go-To Meals” might fall into Anna and Dan’s Standard Meals.  A good example that everyone’s meals and how they approach food are different.

My family’s current “go-to meals”  

There are definitely some that have fallen off the list over the years.  I plan to bring them back into our rotation and share them with you in a future post.

Meals don’t have to be complicated to be nourishing or to provide an opportunity to gather together to eat.

What does this list tell me?  That I rely A LOT on broccoli and salad as sides.  Perhaps it’s time to branch out a bit!? I’m going to refer to Anna’s post here on simple sides when I’m planning meals over the coming weeks.

One of My Family’s “Go-To Meals”: Bacon, Black Eyed Pea and Kale Soup

Everyone in my house likes a version of this soup.

My 11 year old, Ellie, only likes the broth.  The bowl she serves herself is often mostly broth with just a few beans.  Caroline, my 14 year old, loves this soup except for the kale. The bowl she serves herself is typically the complete opposite of Ellie’s bowl.  Caroline loves the beans and prefers less broth. I don’t worry that neither likes the kale. The kale cooks in the broth, so some of the nutrients from the kale find their way into the tasty, parmesan infused broth.  And eventually, they might end up trying the kale again.

I’ve made this soup for years.  It’s inspired by/adapted from a pasta recipe, Orecchiette with Shell Beans, Proscuitto, and Parmigiano-Reggiano in Alfred Portale Simple Pleasures: Home Cooking from the Gotham Bar and Grill’s Acclaimed Chef.

It’s quick and easy.  And I typically have the ingredients on hand.  It can truly be made in 30 minutes!

Easy Bacon, Black Eyed Pea and Kale Soup

At some point, I decided to change the recipe up a bit.  I began adding a lot more broth, a hunk of parmesan cheese (this gives the broth a lovely rich flavor), and black eyed peas.  

And it slowly transformed into soup, rather than a sauce for pasta.

Sometimes, I serve this over polenta–not as a “go-to meal” though!  Served over polenta is a great option for a nice dinner and it’s great for a crowd, too.   During a few Christmases at Chad’s parents (there’s always a crowd), I made a big batch of the soup and served it over polenta along with a salad. Then we used the leftovers as soup for lunches.  

Here it is served over pasta.  I love serving it over orecchiette (which means little ears) pasta because the broth pools in the “little ear” shape.  I alternate between the three because we have one person in our foursome who doesn’t like polenta and one who prefers it as the stand-alone soup.    

If you’d like to make this without the bacon, I’d suggest adding fresh basil or a couple of tablespoons of pesto to the soup just before serving.

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Easy Bacon, Black Eyed Pea and Kale Soup

  • Author: Elizabeth Davenport
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Description

A great weeknight soup that doubles as a tasty ragu over pasta or polenta.  Serve it over polenta for a nice weekend or special occasion meal.

Ingredients

4 slices of bacon cut into small strips

2 cloves of garlic, peeled and chopped

3 cans black eyed peas, drained and rinsed

1 can white beans, drained and rinsed

3 cups chicken stock

2 cups water

1 2 x 3 inch hunk of parmesan cheese

1 1/2 cups frozen peas, thawed

2 cups kale, washed and torn

1 ½ teaspoon salt

pepper

 

Instructions

  1. Stack the 4 slices of bacon and cut into strips crosswise.  Place the bacon in a large pot over medium-medium low heat. Cook the bacon until it is crisped–about 10 minutes.
  2. While the bacon is cooking, peel and chop the garlic; drain and rinse the beans in a colander, and rinse and tear the kale; and cut off a piece of parmesan cheese.
  3. Once the bacon is crisp, add the chopped garlic and cook 2 minutes.  Next add the beans, stock, water, parmesan hunk and salt and pepper.
  4. Bring to a boil.  Then turn the heat down to medium and simmer the soup for about 15 minutes.  Next add the peas and kale and cook for about 5 more minutes.
  5. Serve as a soup or serve over pasta for a quick and easy tasty weeknight meal.  

 

Notes

For a weekend meal or for a large group, I sometimes serve it over polenta.

 

Sauteed Brussels Sprouts – Our Holiday Tradition

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Just before Thanksgiving, Anna and I shared some of our family holiday traditions. These Brussels sprouts are part of our Thanksgiving AND Christmas meal traditions. The process of removing the cores and seperating the leaves takes awhile. But it’s well worth it! And Chad and I enjoy the time together. Sometimes people help with the process and sometimes it’s just us. Either way, we enjoy making this dish.

If you’d prefer not to core and leaf the Brussels sprouts, you can simply feed them through your food processor using the shredder attachment. It’s not the exact same dish, but still works well and tastes great! Either way you decide to prepare them, cook them until they are bright green and some of them just being to brown.

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Sauteed Brussels Sprouts

  • Author: Elizabeth Davenport
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Description

Even Brussels sprout naysayers will like these tender, sauteed Brussels.

Ingredients

2 bags (or 1 branch) of Brussels sprouts

3 tablespoons olive oil

Salt and pepper to taste

Instructions

Cut the end off the Brussels sprouts.  Then, using a sharp paring knife, carefully carve out the core.  Once you’ve cored all the Brussels sprouts you can begin separating the leaves into a large bowl.  (You can do this a day or two ahead and cover the bowl and leave it in the refrigerator until ready to saute them).

Add 3 tablespoons of olive oil to a large saute pan and heat over medium-high heat.  Add the Brussels sprout leaves and salt and pepper to taste.  Saute for about 10 minutes.  Taste and adjust seasoning if needed.  Serve hot or at room temperature.

Our Favorite Cookbooks – The 4th and Final Gift Guide in Our Series

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Gift Guides

I don’t know about you, but I love gift guides.  They give me new ideas and they’re just fun to read.   We’re on a gift list roll right now!  This is our 4th and final gift list in our series.  Click these links to read the previous guides if you missed them or want to revisit them: 13 Favorite Kitchen Essentials That Make Great Gifts, Nutrition and Body Books for Parents and Kids and 7 Nutrition and Body Books for Adults.  We hope ours have helped you find some great gifts for loved ones or for yourself.

Cookbook Love

Anyone who has been to my house has seen my shelves of cookbooks (and there are even more on shelves in the basement). I absolutely love cookbooks! I read them like novels. There’s always a stack next to my bed sitting amidst the other books I’m reading. A babysitter gave me my first cookbook when I was 9 or 10. I still have it! Our Favorite Cookbooks

You can always learn something new when you open up a cookbook. A great cookbook will teach you to cook with easy to follow instructions and a reasonable number of easy to find ingredients. (There are great cookbooks that teach challenging techniques that include recipes with lots of ingredients, but that’s not what this guide is about). A cookbook can also offer a trip to new parts of the world, history lessons, and even some science. Cookbooks offer opportunities for creativity – combining taste, texture, and colors in new or different ways. In great cookbooks, each author’s writing style and the photography or drawings also pull you in. Wonderful cookbooks will make you feel inspired and empowered to cook.

Our Current Favorite Cookbooks

For this post, I decided to stick with just a few recommendations for cookbooks that make cooking accessible. I’ve also included a few that delve into cooking that’s not quite as simple, but fun for anyone who enjoys cooking. It was hard to narrow them down!

Cookbooks for the New or Experienced Cook

Salt, Fat, Acid, Heat

 Salt Fat Acid Heat by Samin Nosrat

This book is the first on the list, because it’s my current favorite.  I love everything about this book!  The first half of the book is divided into 4 sections that correspond to the 4 words of the title. You’ll learn how each element works and how to use them in your cooking. The illustrations are more intricate than those you find in most cookbooks. In “How to Use This Book,” Nosrat writes that the choice to use illustrations instead of photos is to prevent you from feeling like there’s only one way for a dish to look.  If you’re interested in food and the science of cooking and want to learn the essential elements, get this book!   Most of the recipes are easy to follow with just a few ingredients.

If you haven’t had a chance to watch the Netflix episodes, (you can watch the trailer here) make sure you put this at the top of your list.  This 4 part series warms my heart.  I know that might seem hard to believe, but it’s such a pleasure to watch.  

Our Favorite Cookbooks - 4th and Final Gift GuideHow to Cook Everything by Mark Bittman

This is one of Anna and her husband, Dan’s, go-to cookbooks. Anna loves the book because everything is explained in a straightforward way. The recipes are simple and have just a few ingredients. Dan likes the book because the recipes don’t require buying unusual ingredients that are only used once and then end up sitting in the refrigerator for ages.  

Our Favorite Cookbooks - 4th and Final Gift Guide in Our SeriesHow to Cook Everything Vegetarian by Mark Bittman

I love this book because it’s filled with easy to follow techniques and a ton of ideas for vegetarian meals.  Throughout the book, Bittman provides lists like “39 Vegetable and Legume Dishes That Can be Tossed with Pasta” and “39 Dishes That Can Be Stir-Fried with Asian Noodles” and the page numbers where you can find these easy recipes. These are just 2 of the many useful lists that direct you to recipes throughout the book. If you want to own only one cookbook about basic vegetarian cooking you can’t go wrong with this one. …

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13 Favorite Kitchen Essentials That Make Great Gifts

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We hope everyone had a nice Thanksgiving. Did you have a chance to read our post about self care during the holidays?  If not, here’s a link to it. We share our tips for taking care of yourself during the holidays.

The holidays are officially ON. The fun has begun! Over the coming weeks, we’ll share links to some of our favorite kitchen essentials, books on building healthy relationships with food, and our favorite cookbooks.

Kitchen Essentials

I love kitchen gadgets.  These are some of our favorites.  Many of these items were actually given to me as gifts over the years, so I can attest they make great gifts!

The links in this post link to items at Amazon.com.  We are members of the Amazon Affiliate program which means we receive payment from Amazon when our readers purchase items from links in this post.

Stainless Steel Cookie Spatula

I love this stainless steel cookie spatula. It’s great for baking. And it’s great for young kids to use because it’s easy for small hands to manage.

Ceramic Paring Knife

While I was at my mom’s over Thanksgiving, I used her ceramic paring knife.  I loved it! I don’t have one, but I’m definitely asking for one. The benefits of ceramic: it’s light, it retains its sharp edge and it’s stainless.

 Kitchen Shears

I use them for so many tasks. They’re great for making peeling shrimp easier, cutting herbs, opening bags and boxes of food – like those beans that come in boxes? I can’t open those without scissors despite the perforrated top!

Microplane Grater/Zester

I’m not sure what I used before I owned this!  I have two of these. One I use for grating parmesan cheese and the other I use for zesting citrus peel.

Oxo Y Vegetable Peeler 

This peeler rocks! It is by far the best peeler I’ve owned. You want this in your kitchen!  You can even peel butternut squash with it.

Flat Whisk

A friend gave me this many years ago and it’s one of my most used utensils.  It can reach the bottom edges of pans, so when you’re cooking and whisking (like making mac and cheese) bits don’t get stuck in the pan. …

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Thanksgiving Traditions and Dessert-Part 2

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A North Carolina or a Pennsylvania Thanksgiving

Elizabeth here.  Our family of 4 (me, Chad, Caroline and Ellie) has always traveled to either North Carolina or Pennsylvania for Thanksgiving. My parents are in NC. My sister lives in Georgia and often makes the trip to NC when we’re there.  Sometimes we spend Thanksgiving Day with my mom and stepfather and some years we spend the day with my dad, stepmother, half brother and extended family. Some years friends and other family join us for dinner and some years not.  We also try to make time to see friends when in NC, too. It’s always a whirlwind, but I love seeing everyone!

When we travel to Pennsylvania, we spend the holiday weekend with Chad’s parents, his brothers, their wives and their children. Then the day after Thanksgiving, Chad’s Uncle, Aunt and 5 cousins and their spouses and children come spend the day with us. It’s a big crowd, but lots of fun.

Family, Gratitude and Games

Our tradition is being with family.  Part of our tradition is to take a few minutes to go around the table and give each person a chance to tell everyone what they’re grateful for. I love this tradition and I especially love hearing what all the children have to say.  

As a child, I always loved watching the Macy’s Day Parade!  I still do and both my children enjoy it now, too! After our meal, we often play some sort of game: Apples to Apples, Taboo, Head’s Up.  For us it’s a fun way for everyone to connect.

Thanksgiving Sides

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Keep it Simple! 3 Quick and Easy Meals

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I can’t believe Thanksgiving is next week! I love this time of year. We’re looking forward to getting together with family and friends as always. However, life gets so busy during this season. There’s shopping for gifts, parties, activities, travel and holiday shows – It’s all so much fun, but it can all feel overwhelming if I don’t take the time to plan and keep meals simple. We don’t want to eat out most nights, which is what happens if I try to wing it. Plus, making dinners allows for leftovers for at least a couple of lunches each week.  

At the end of the day, as Anna highlighted in her most recent post what you eat for dinner isn’t what’s most important.  It’s the meaningful time you spend connecting with your family.  

Here are 3 quick and easy meal ideas you can rely on through the holiday season. I’m also going to use Anna’s printable meal planning template (sign up at the top of our blog to receive it) along with a couple of other go-to meals I wrote about last spring to simplify meals.  

Sausage (vegetarian or meat) with sweet potato fries and sautéed brussel sprouts

30 minute meal

I tend to buy this Neiman Ranch Sweet Italian Sausage. All four of us really like it. If it’s a vegetarian option you’re after, the Field and Stream sausages are quite good.  Shaved or shredded Brussels sprouts are a favorite in our house.  Everyone loves them, there’s no prep work and they cook in less than 10 minutes!  When I can’t find shredded Brussels sprouts, I buy them whole and run them through my food processor with the grater blade.  If I know I don’t have time for that extra step, I’ll cook a frozen vegetable I have on hand.

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Lentil Salad with Feta Cheese and Salami

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Easy Lentil Salad

HI. Elizabeth, here.  It’s been so warm and humid here in the DC area, it’s hard to believe it’s mid-October.  I love fall and am looking forward to some cool, crisp days like today.

This Lentil Salad with Feta Cheese and Salami is just the recipe for still-warm fall days. It’s also hearty enough for cool days.   As I mentioned in a recent post, these Trader Joe’s Steamed Lentils are one of my favorites.  You can typically find them in the refrigerator case on a top shelf above the vegetables.   In our house, we use them either cold in a salad like the one below or heated and served with rice and some grated cheese.  My friend, Amanda adds caramelized onions and rice to them.

This recipe is so easy!  It really only takes a few minutes to make.  I love to have it for lunch on mixed greens. It also makes a nice side dish.  This salad is one of those items my kids still haven’t tried, but I keep offering it. If you have toddlers, preschoolers or even young elementary age kids, you might offer this salad deconstructed.  They’re likely to be more receptive to the individual ingredients.  And remember, even if your child doesn’t try a food after seeing it many times-don’t give up.  They might just try it eventually.  When they do, you’ll want to jump up and down and cheer, but resist the urge.  As hard as it is not to cheer, remaining neutral creates a low pressure environment for trying new foods.

Lentil Salad with Feta Cheese and Salami

Easy Lentil Salad…

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What’s For Lunch?

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Elizabeth, here.  I hope you had a chance to read Anna’s recent post about the importance of eliminating diet talk from schools. And did you see our new resource to share with teachers and coaches?  It makes it so easy to reach out and share your beliefs about food with anyone who works with your children.

Has everyone settled into the new school year?  If you’re anything like me, it’s the time of year you get stuck in the lunch-making-ho-hums.  I don’t love packing lunches and get tired of it pretty quickly!  As a way to prevent the ho-hums and mix things up a bit, I thought I’d share a few more ideas for quick and easy lunches to add to the LUNCH LIST.  

What’s For Lunch?

Leftover Pizza, Clementines and Homemade Oatmeal Craisin Cookies

Lunch Leftover Pizza, oatmeal cookies, clemintines

A teenager or older child would likely need at least two slices of pizza depending on the slice size.  (These are actually quite small. I had to cut this piece of pizza in two to fit it in the container).  Or add a Greek yogurt or some trail mix to lunch if there’s only one slice per older child.  For younger children, make a hole in the top of the clementines to make it easy for littler hands to peel them, or just peel them before putting them in the lunchbox.  

Leftover Pizza, oatmeal cookies and clementines

I love these Sistema lunch cubes as I mentioned here a few weeks ago.  They have plenty of room for a full lunch.  And the fact that the container closes between sections means less likelyhood the pizza or cookies will taste like clementines and vice versa.

Sistema Container

My youngest loves leftover pizza for lunch!  This makes me happy because it’s so easy and it really satisfies her.  …

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